This Roasted Blackberry and Apple Stuffed Sweet Potatoes recipe is incredibly warming, simple, and so nourishing during cooler autumn months. It’s the most perfect breakfast, lunch, or even dinner during oven season. Oregon blackberries taste incredibly rich and sweet roasted alongside crisp, tart apples and sprinkled with cinnamon and nutmeg.
Recipe by Kate of vegukate.com
1 large garnet yam, cut in half lengthwise
1 Cup frozen Oregon blackberries
1 large crisp apple, skin peeled and chopped
1 Tablespoon coconut oil or vanilla ghee
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
Toppings:
1/4 Cup coconut flakes
A few handfuls of granola
1/4 Cup pecans or walnuts
Cinnamon tahini drizzle: 4 Tablespoons tahini + 1/4 teaspoon cinnamon
Step 1
Preheat oven to 400℉ and line two baking trays with parchment paper.
Step 2
Add sliced sweet potatoes (cut side down) to one baking tray. Bake for 30-40 minutes, or until soft and tender.
Step 3
Add frozen berries and sliced apple to other lined tray. Sprinkle with cinnamon and nutmeg and drizzle with melted coconut oil or ghee. Roast for 25 minutes, or until apples are tender and berries have burst. Remove from oven.
Step 4
Flip sweet potatoes over and use a fork to carefully mash the inside flesh. Top each sweet potato with roasted apples and berries, other toppings of choice, and a drizzle of cinnamon tahini. To make the cinnamon tahini drizzle, simply whisk the two ingredients together. If the tahini is too thick, add in a splash of water. Enjoy!